Recipe: Spinach, Artichoke and Bacon Dip with Crispy Pitas

SPINACH, ARTICHOKE AND BACON DIP WITH CRISPY PITAS
Makes 4 cups dip

1 tablespoon vegetable oil
1 shallot, minced
3 garlic cloves, minced
One 10-ounce package frozen chopped spinach, thawed
One 6-ounce jar marinated artichoke hearts, roughly chopped
10 bacon strips, fried until crisp and crumbled
1 teaspoon lemon zest
2 cups sour cream
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Crispy pitas (recipe follows)

Heat the vegetable oil in a small skillet over medium-low heat. Add the garlic and shallot and cook, stirring frequently, until the shallot softens and the garlic begins to brown, about 7 minutes. Remove from heat and set aside.

Put the spinach in a colander and squeeze out all of the excess water. Transfer to a large mixing bowl and add the artichoke hearts, crumbled bacon, cooked garlic and shallot, lemon zest, sour cream, salt and pepper. Mix well with a rubber spatula, and transfer to a decorative bowl.

Allow to sit for 30 minutes before serving so the flavors can blend. Serve with crispy pitas.

CRISPY PITAS
Makes 4 servings

1 tablespoon kosher salt
1 tablespoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon celery salt
1/2 cup vegetable oil
8 pitas, cut into 12 wedges each

Preheat oven to 350 degrees F.

Mix all the herbs and spices in a small bowl. Put the pita wedges into a large mixing bowl and add the spice mix. Drizzle the oil over all and toss well to coat.

Put the pitas onto a baking sheet, shake it to even them out.

Place the pan in the top half of the oven. Bake until crispy and lightly brown, about 20 minutes.

Remove from oven, let cool 10 minutes and then mound around the dip bowl.

From: Scripps Howard News Service
Source: The Citizen-Times